Closing the Year with a Full Freezer and a Full Heart

As this year wraps up, we’ve been thinking a lot about what really matters — family dinners, simple food done right, and the comfort of knowing your freezer is stocked with something you trust.

At Big Horn Mountain Farms, this year brought growth, learning, and a whole lot of gratitude. From first-time customers to familiar names at the Honor Store, we’re incredibly thankful for everyone who chose to support us.

As we head into the new year, one thing stays the same: good meat, raised right, meant to be shared.

If your freezer is feeling a little thin after the holidays, now’s a great time to restock with cuts that make weeknight dinners easier and weekends cozier. Bulk orders, individual cuts, and simple staples — all raised with care and processed locally.

Here’s one last easy recipe to close out the year — the kind that doesn’t ask much of you and still delivers a solid, satisfying meal.

Sheet-Pan Garlic Pork Chops & Winter Veggies

Serves: 3

Time: ~35 minutes

Why we love it: One pan, minimal prep, big comfort

Ingredients

• 3 bone-in pork chops

• 1 lb baby potatoes, halved

• 2 carrots, sliced

• 1 small onion, sliced

• 3 tbsp olive oil

• 3 cloves garlic, minced

• 1 tsp smoked paprika

• 1 tsp dried thyme or rosemary

• Salt & black pepper to taste

Pork Chop – Bone-In

$16.00

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Instructions

1. Preheat oven to 400°F.

2. Toss potatoes, carrots, and onion with 2 tbsp olive oil, garlic, salt, pepper, and herbs. Spread on a sheet pan.

3. Roast veggies for 15 minutes.

4. Rub pork chops with remaining olive oil, paprika, salt, and pepper.

5. Pull pan out, nestle pork chops among veggies.

6. Return to oven and roast another 15–20 minutes until pork reaches 145°F.

7. Rest 5 minutes before serving.

Optional finish: squeeze of lemon or a drizzle of honey for a sweet-savory touch.